A study made by the Chamber of Agriculture of Gironde demonstrate our eggs and jars efficiency.

The wine used in the study is a “Cadillac Côtes de Bordeaux”, vintage 2017, blended with 70% Cabernet Sauvignon and 30% Merlot. The Chamber compared:

  • A stainless-steel barrel (50 liters)
  • A porcelain jar (500 liters)
  • A stoneware egg (225 liters)
  • An old barrel (3 wines aged in the barrel)
  • A new barrel

The study concludes to a particularly small reduction, no variation of pH and alcohol level.